Mrs. Jackson Cooks

Life through food

Making amends: Sweet potato and roasted pepper frittata

on February 6, 2012

20120205-095926 PM.jpg

I apologise. I’ve deserted you. I’ve not been myself…it’s not you, it’s my work. They had me pulling crazy hours, pulling my hair out and come friday I was a wreck, sat under my desk gibbering nonsense. They eventually sent me home at 3pm! So, of course, I went shopping! And bought myself some lovely hats which came in handy as it decided to snow on Saturday!

But because of all of this, I’ve not been blogging. I’ve barely been eating and certainly haven’t been cooking. I did go to the Marble Beer House on Thomas St though in the NQ which is a newish edition to the NQ. And the first time I’ve been. I was so stressed though, I forgot photos…next time maybe. Do go try their cheeseboard though and if you’re a beer drinker there’s plenty of choice. And if you’re not – I recommend the fruit beers. Don’t taste like beer at all! The chocolate one looked interesting too, but I didn’t try it, so can’t say.

Have no fear though, for valentine’s we’re going to Thomas Restaurant (on the very same Thomas St), which is a place I love, so I shall be eating, snapping pics and blogging for your delictation – the things I do for you!

I am back, and it’s business as usual. And as a peace offering, I present, the sweet potato and roasted pepper Spanish tortilla. It started out as the amalgamation of two different recipes and ended up really just being my own. Who says I don’t innovate?! Us practical cooks can do it too!

This is a lovely, delicious easy peasy recipe to do, and quick enough that it works for a midweek meal. It is meant to serve four, but it was so delicious it ended up being two generous helpings plus lunch for hubby the next day. Which is a great thing about any tortilla – you can eat it hot or cold. Tortillas are Spanish and Fritattas are Italian, but essentially they’re the same thing – omlettes with potatoes or pasta or other carby things thrown in. Ie a meal in an omelette. No bread required (although I do love an omlette sandwich myself…but there’s a time and a place). I apologise, my lack of blogging is making me verbose.

I’ve no idea on the calories, but as it’s February, we don’t have to worry about them any more and can go back to scoffing chocolate (and blame it on Valentines day – no partner necessary for that!). It is vegetarian though, so is a perfect meatless Monday option (which seems to be some American thing – probably to try and address their obesity problem). But really you can be vege any day of the week – there’s no requirement to keep to Monday’s only. I do like to try and have at least 2 vege only days a week. To much meat, especially red meat, isn’t good for you (but neither is an absence of it – everything in moderation as my mother says).

Anyway, enough waffling from me. Here’s the recipe. My original inspiration came from the BBC good food website I think, but there isn’t really a recipe to link to as it’s my own.

Sweet potato and roasted pepper tortilla/fritatta

Serves 2-4 (depending on how greedy you are)

  • 1 large red pepper (other colours will also work – maybe not green), I used Romero but it doesn’t matter really
  • 300g sweet potatoes, peeled and thinly sliced in rounds
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 6 eggs
  • 100g feta cheese
  • handful of chopped fresh parsley
  • 1 tbsp dried thyme
  • salt & pepper
  • 30g (ish) cheddar or red leicester cheese, grated
  1. Heat the grill on a high heat. Place the pepper (whole with stalk) under the grill and grill until charred on all sides. The blacker it is, the better.
  2. When it’s done, remove from the grill and place in a plastic bag (and seal) and leave to cool. Leave the grill on.
  3. Meanwhile, heat the oil in a large frying pan and fry the potatoes on a medium heat until cooked and browned in patches. This takes about 10 minutes.
  4. Then add the onions and garlic and fry for a few minutes.
  5. Take the pepper out the bag, and peel off the skin. Remove the stalk and seed and cut into thin strips.
  6. Whisk the eggs together in a bowl then add the pepper strips, feta, herbs, salt & pepper to the eggs.
  7. Pour it all over the potato mix and swirl about to cover the whole pan.
  8. When its mostly cooked underneath, sprinkle the cheddar over the top and place under the grill for a few minutes until it’s brown and crispy in patches and the egg is cooked.
  9. Serve immediately with a side salad or on it’s own. It will keep in the fridge for a couple of days and is delicious cold.
  10. Enjoy 🙂
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: